Description

A dense, incredibly moist bundt cake infused with tropical pineapple and coconut flavors, featuring a tangy cream cheese glaze and a pineapple syrup soak.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
20 oz (565g) canned crushed pineapple (do not drain)
1 cup (100g) shredded sweetened coconut
1 can (13.5 oz / 385ml) full-fat canned coconut milk
4 oz (113g) cream cheese, softened (for glaze)
1 cup (100g) confectioners’ sugar, sifted (for glaze)
1 teaspoon coconut extract (for glaze)
2–3 tablespoons heavy cream (for glaze)
¼ cup flaked coconut, toasted (for garnish)
½ cup pineapple juice (reserved from canned pineapple can)
2 tablespoons powdered sugar (optional, for soak)

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, ensuring all crevices are coated.
In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add vanilla extract and mix briefly.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low, gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
Gently fold in crushed pineapple (with juice) and shredded coconut using a rubber spatula.
Pour batter into prepared pan and smooth top. Bake for 55-65 minutes until a toothpick inserted comes out clean.
Cool cake in pan for 10 minutes, then invert onto a wire rack. While warm, brush generously with reserved pineapple juice.
Once completely cool, beat cream cheese until smooth. Gradually add confectioners’ sugar, coconut extract, and heavy cream. Whisk until smooth.
Pour glaze over cooled cake and sprinkle with toasted flaked coconut. Let set for 15-20 minutes before slicing.

Notes

Do not drain the canned pineapple; the juice is essential for moisture. Ensure all ingredients are at room temperature for best texture. Grease the Bundt pan thoroughly to prevent sticking. The cake tastes better the next day as flavors meld. Can be frozen unglazed for up to 3 months.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 48
Sodium: 320
Fat: 24
Saturated Fat: 16
Carbohydrates: 62
Fiber: 1
Protein: 6

Keywords: pineapple cake, coconut bundt cake, moist bundt cake, tropical dessert, summer baking, cream cheese glaze